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Creamy Chicken Noodle Casserole with vegetables, cheddar, and golden Panko topping

Chicken Noodle Casserole

This creamy Chicken Noodle Casserole combines tender egg noodles, rotisserie chicken, vegetables, cheddar, and a buttery Panko topping in an easy family dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dinner
Cuisine American

Ingredients
  

  • 12 oz egg noodles cooked and drained
  • 1 rotisserie chicken meat shredded
  • 2 10-ounce cans condensed cream of chicken soup
  • 1 cup mayonnaise
  • 1 cup milk
  • 1/2 onion finely diced
  • 2 cups cheddar cheese shredded
  • 1 1/2 cups frozen mixed vegetables
  • 1 cup Panko bread crumbs
  • 1/2 cup butter melted

Instructions
 

  • Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
  • In a large bowl, stir together the shredded chicken, condensed soup, mayonnaise, milk, onion, cheddar, and frozen vegetables until evenly combined.
  • Gently fold in the cooked egg noodles, then spread the mixture evenly in the prepared baking dish.
  • Sprinkle the Panko bread crumbs over the top and drizzle evenly with the melted butter.
  • Bake for 30 to 35 minutes, until the casserole is bubbling and the topping is golden brown.
  • Let the casserole stand for 5 minutes before serving.

Notes

Cook the noodles just until tender before assembling so they do not become too soft in the oven. Letting the casserole rest briefly after baking also makes it easier to serve.